Bangers and Designer Mash!
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Method

1) Pre-heat the oven to 200ºC/400ºF/ Gas mark 6.
2) Prick and cut the sausages into 4cm lengths and then pour over the honey and olive oil.
3) Cook for 20 minutes, remove from the oven, turn the sausages over and cook for an additional 10-15 minutes or until nicely browned.
4) Boil the potatoes until tender. Drain them and then return to the pan over the heat to remove any excess moisture. Using a potato or rice masher puree them and mix in the butter or margarine.
5) Place the olive oil into a food process with the basil and combine. Pour this into the potato mixture. Season with plenty of salt and pepper.
6) To serve either pipe or spoon the potatoes onto warmed plates and sit the sausages on top. Garnish with a sprig of basil.
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cook: Main course

Bangers and Designer Mash!

This is a really simple dish that the whole family will enjoy. The sausages are cooked in equal quantities of honey and extra virgin olive oil and it works well with all varieties of sausages including vegetarian ones.

When choosing potatoes for mashing, as a general rule potatoes that chip well mash well. King Edwards are particularly good for mashing.
Flavouring mashed potato can either be influenced by:-
1) Introducing an additional root vegetable such as swede, parsnip, carrot, sweet potato or celeriac
2) Adding herbs and spices. The well –known green herbs like basil, mint, coriander and parsley and spices such as saffron, cumin, coriander and chilli are rather popular.
3) Adding flavoured oils like walnut, sesame, pumpkin and infused herb olive oils produce the most delicious mashed potato.

When deciding what flavour to add to your mashed potato always keeps it relevant to the main dish. Too many flavours together spoil will the overall effect.

Preparation Time: 20 minutes
Cooking Time: 35 minutes

Serves: 6 people
Cook the sausages while you prepare the mashed potato.

Ingredients:

12 sausages
6 tablespoons clear honey
6 tablespoons extra virgin olive oil

1.2 kg King Edward Potatoes – peeled and quartered
30g fresh basil
6 tablespoons extra virgin olive oil
100g butter or margarine
Salt and pepper - to taste
A bunch of basil – for garnish
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